Wild Barbecue has quickly turned into a weekend magnet in Tempe, with brothers Ahmad and Mo Abu Ghazal quietly drawing crowds for low-and-slow brisket and unexpected twists like tandoori-spiced turkey and thick lamb chops. The brick-and-mortar spot opened in December and now runs mainly on weekends, with staff frequently running out of meat before closing. Diners file past a counter where meats are carved to order, then settle in with tray-style plates loaded up with sides such as mac and cheese and Mexican corn salad.
From Trailer To Terracotta Brick
The operation started as a food-truck setup in 2023 before the brothers upgraded to a permanent home, taking over a terracotta-red building on University Drive near ASU. The space, previously home to Arizona Distilling Co., sticks with a warm, industrial counter-service layout anchored by a live-edge wood carving bar. As reported by Phoenix New Times, lines have frequently formed behind early customers.
Menu: Texas Smoke Meets Global Flavors
The menu leans into classic Texas staples while pulling in Middle Eastern and Southwestern influences. Sixteen-hour brisket and massive beef ribs share space with beef cheeks, a lamb rack and a tandoori turkey glazed with warming spices. Sides skew as Mediterranean and Mexican as they do Southern, with smoked mac and cheese, esquites-style corn and a cucumber-tomato-feta salad all in the mix. Those offerings and prices are listed on Wild Barbecue.
Slice It How You Like
At the meat counter, brisket is sliced to order, and customers can pick their preference: lean flat or moist, fattier cuts, a choice the brothers brought with them from Texas pitroom tradition. The shop currently operates Friday through Sunday and has been selling out of meat on busy days, so showing up early is the safer play. Sara Crocker's First Taste visit praised the turkey along with the brisket's bark and smoke, as reported by Phoenix New Times.
Why Tempe Should Take Notice
The brothers say the menu reflects spices from their Jordanian upbringing paired with Texas pit techniques, and that shifting from trailer to storefront was partly about serving reasonably priced barbecue to the ASU-adjacent neighborhood. Owner Mo Abu Ghazal told WhatNow that students and campus traffic helped shape the decision to open in Tempe. Between the live-fire smoke, the less common protein choices, and Mediterranean-leaning sides, Wild Barbecue offers a distinct late-weekend option for diners, and the restaurant's site notes the team smokes over wild oak and lists hours as “Fri-Sun | 11 AM - Until Sold Out.”
